Directions

Heat the olive oil in a large skillet over medium-low heat. Add the onion and cook until softened but not browned, 5 to 7 minutes, stirring occasionally.

Add the roasted red peppers and cook for about 5 minutes, stirring.

Add the sugar, vinegar and water and stir until sugar dissolves. Reduce heat to low and cook until the liquid is reduced, about 5 to 7 minutes, stirring occassionally.

Season with salt to tasate and let pepper mixture cool slightly (this can be made a few days ahead and kept refrigerated).

Stretch the dough directly into the baking pan, pressing and gently stretching to fill as much of the pan as possible. Spread the pepper filling evenly over the dough, place in the oven and bake for 10 minutes.

Rotate the pan, crumble the goat cheese over the surface of the pizza and continue to bake for an additional 7 to 10 minutes, until the center of the pie is fully cooked (check by lifting the bottom of the pie with a large metal spatula).

Remove from oven and transfer to a cooling rack. Cut into slices and serve